Heat vegetable broth in non-stick pan and add leeks, garlic and adobo. Saute until leeks are tender. Add artichokes and spinach mixing ingredients together well. Blend beans, cashews and rest of ingredients in food processor into a puree. Combine all ingredients together. Pour into 9 x 12 baking pan and sprinkle Daiya cheese shreds over the top. Bake at 350 until heated all the way through. Serve hot with raw veggies or pita chips.